Tuesday, November 3, 2009

seafood stew... 25 minutes

the goods:

1 tablespoon extra-virgin olive oil, plus more for serving
1 garlic clove, finely chopped
1 fennel bulb, trimmed, halved, and thinly sliced
2 tomatoes, cut into large dice
4 cups (32 oz.) chicken broth
12 ounces skinless red snapper or striped bass fillets, cut into 1-inch pieces
1/2 pound medium shrimp, peeled and deveined
1/2 pound diver scallops
crusty bread, for serving

In a medium Dutch oven or saucepan, combine oil and garlic; cook over medium-high until garlic is fragrant, 1 minute.

Add fennel and cook, stirring frequently, until slightly softened, about 3 minutes.

Add tomatoes, season with salt and pepper, and cook, stirring frequently, until tomatoes are breaking down, about 3 minutes.

Stir in broth and bring stew to a gentle boil. Reduce to a simmer.

Gently fold in seafood.

Return pot to a bare simmer and cook until seafood is opaque throughout, about 3 minutes.

Drizzle with oil and serve stew with crusty bread to dip in this incredible broth!

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